**碗仔翅 Wan Zai Chee**

**碗仔翅 Wan Zai Chee**

Ingredient
80gm chicken breast, thinly sliced
80gm lean pork, thinly sliced
40gm dried shitake mushroom, softened & thinly sliced
20gm black fungus, softened & thinly shredded
60gm bean vermicelli, softened & roughly shredded
2 eggs, lightly beaten
6 cups water
1 chicken stock cube (non msg)
2 tbsp dark soy sauce
sesame oil
salt & pepper to taste
4 tbsp water chestnut powder ，马蹄粉
4 tbsp water

Method
Marinate chicken & lean pork lightly with 1/2 tsp sesame oil, dash of pepper, 1 tsp light soy sauce, 1/2 tsp cornflour. Set aside.
Place water and stock cube into a medium pot. Bring to boil.
Add in meat, mushroom and black fungus. Return to boil and cook for 3 mins.
Add in soaked bean vermicelli and cook briefly. Add in dark soy sauce and seasoning.
Dissolve water chestnut powder with 4 tbsp water and drizzle into the pot. Bring to boil till thickens.
Drizzle over beaten egg and stir lightly. Turn off heat immediately.
Ladle into small bowl, add in some dark vinegar (浙醋), extra pepper and sesame oil if desired and serve immediately.